Food Tech

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1. Select ONE food product that is manufactured in Australia by an Australian Company.  – Beerenburg blue berry Jam.

Beerenberg Farm is an Australian producer of jams, condiments, sauces and dressings, located in Hahndorf in the Adelaide Hills of South Australia. It has been Australian owned and operated for decades. It’s products have been internationally exported and is renowned for it’s quality.

2. How is this product manufactured? What equipment, raw materials, techniques and equipment are required to make the product?

Beerenberg farm is a large scale business that exports it’s products internationally. It ‘s product are manufactured by a large-scale farm located at Hahndorf in the Adelaide Hills of South Australia. The typical equipment that would be seen used in such a large scale business would be automated machinery such as transportation trucks, shipping boats, forklifts and other machinery that would not be present in an African fruit picking farm. Blueberries, lemon juice, water and sugar are the main raw ingredients used to create blue berries. The process of making and gathering the materials involves several machines with large conveyer belts that transport the product and the stages of the product one by one, to crushing berry machines, to then heating machines and finally the setting of the Jam. The use of unit operations are shown in blue berries by; Transportation, then separation (both physical and chemical by sieving, filtration & centrifuge), then mixing, applied with heating, dehydration to eventually lead onto packaging and distribution. In addition to this, two key techniques after the distribution stage (storage and transportation) are heavily relied upon by Beerenberg farm to maintain the most cost effective way possible conveyed. These are explained below and the key points as to how crucial It is important for the Jam and the fruit content within the packaging.

Storage (Either before or after Jam is complete)

Storage conditions and distribution systems at various stages of food manufacture

• Raw produce is stored before it is manufactured into value-added foods.
• After manufacture, food that is shelf stable is packed into boxes and shrink-wrapped to increase both stability and protection of the cartons.
• Chilled food is kept between 2 and 4 C.
• Frozen food is kept at -18C.
• Food manufacturing plants are often located near sources of raw materials and transport networks.
• Freezers and cool rooms have large steel doors to maintain temperatures, and air conditioning fans blast cold air down from above the door to restrict the movement of warm air into cold environments.
• The wholesaler or retailer often pulls apart the cartons and reassembles them with a variety of products for individual supermarkets.
• Usually one of three environments is chosen: frozen, chilled or dry storage at room temperature.

Transportation (Either before or after Jam is complete)

• The correct transport of food is crucial to maintaining its quality.
• Refrigerated trucks transport chilled products. For food that does not need special storage conditions, enclosed semi-trailers protect food from excess heat and from the weather. Such trucks are double walled and insulated.
• Liquids are transported in tankers and pumped out at the factory.
• Dry foods, such as flour, can also be transported in tankers and hydraulically unloaded by tipping the tray.
• Trucks used to carry food must be kept clean and be made of non-corrosive material. They cannot be used for transporting other substances.
• Cargo ships are especially fitted for raw or unprocessed items. Such foods are stored in special containers, which are refrigerated and atmospherically controlled so that they reach their destination in peak condition.
• Airfreight is used for markets where the demand for fresh produce demands an inflated price, for example, blueberries.

Some refrigerated trucks have microchips inserted in the unit to ensure the refrigerator is maintaining a constant temperature, for example, for transporting yoghurt.

3. Principles of preservation

There are four main principles of preservation which include; The exclusion of air, removal of moisture, control of pH and control of temperature. There are also preservation processes techniques that extend the life and shelf life of the product, which include; canning, pasteurization, refrigeration and dehydration. With the principles of preservation and preservation processes combined to work well effectively, it will enable Beerenberg to give their products more effectively and shelf life thus strengthening the overall company approval rating and standard of products produced.